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5.0 from 6 votes

Baked Peaches

Peaches are baked in the oven, stuffed with amaretti biscuits and raspberries for a healthy summer dessert based on a simple Italian recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 114 kcal
Course: Dessert
Cuisine: French , Italian

Ingredients

  • 4 peaches between firm and ripe
  • 50 g (2oz/ about 8-10) Amaretti biscuits crushed (see NOTES below)
  • 1 tablespoon honey
  • a few raspberries
  • 1 egg yolk organic
  • 1 tablespoon sugar optional
  • ¼ tsp (or from one flower) dried lavender flowers optional

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C/180°C fan/400°F/gas 6. Wash, halve and stone the peaches. Split them using a sharp knife half way below the top then twist with both hands to release them from the stone.
  2. Crush the Amaretti biscuits (or macarons) – either in a mortar & pestle or place them in a bag and crush with a rolling pin. Otherwise use powdered/ground almonds.
  3. Scoop out a bit of peach pulp to make slightly bigger cavities to stuff.
  4. Add the egg yolk, honey, raspberries, lavender and the left-over peach pulp and combine together. Fill the peaches with the mixture and place in a non-stick ovenproof dish (otherwise butter an ovenproof dish).
  5. If using, sprinkle with the sugar (we prefer without but add if you prefer a little sweeter) and bake for 25 minutes.Set aside to cool then chill in the fridge until needed. Skins will be easy to peel off although just as good unpeeled.

Notes

  • Amaretti - if unable to find amaretti biscuits/cookies, then use macaron shells or ground almonds/powdered almonds.
  • Serve the baked peaches either chilled or at room temperature either peeled or with skins on. Delicious with vanilla ice cream or lemon verbena ice cream.